Rhubarb Crumble

This was a great recipe and everyone’s notes are terrific ideas: My own contribution is to remind readers that a zested orange in the filling compliments rhubarb’s tartness well, and yes sub 3 TBSP tapioca for the flour for a nice mushy but cohesive serving slice. I also added a 1/2 cup oats to the topping and a dash of water until this came together in streusel crumbles. I served the healthy slices with dollops of crème fraîche.

I have SO much rhubarb. Just threw this together. Tossed the rhubarb right in an 8”x8” glass dish, grated orange zest over it, splashed some vanilla in the crumble and used some walnuts with the oatmeal. Leap of faith using the baking powder as I am so sensitive to tasting it in baked goods but I know it helps things to crisp. It’s not done yet but I can tell it will be delicious.

I used rhubarb that I had frozen last season. I drained the liquid that accumulated when it defrosted, and the crumble was not too juicy. Add a few blueberries and golden raisins. Everyone loved it.

This was fantastic! I cut the sugar in the rhubarb to 1 c and I would probably add oats next time.

I can’t seem to find fresh rhubarb anywhere (though I live in Southern California, so that may not be surprising). Is it ok to use frozen?

I had both rhubarb and fresh Oregon strawberries in my refrigerator, so used a pound of each for this recipe and cut back on the sugar. I didn't bother with peeling the rhubarb. It was delicious and my only complaint is that there are no leftovers.

I made this with half rhubarb and half strawberries, but left the amount of sugar as called for. I am guessing this change is what made it way too sweet for me. Next time I will cut the sugar in half if I use strawberries. I will probably decrease the sugar by 25% if I only use rhubarb.

This recipe had too much sugar and not enough topping. Disappointed.

Also, used tapioca flour instead of flour in the rhubarb mix (didn’t have tapioca pearls) and it wasn’t soupy at all!

Divine. Filling: 1 cup of white sugar, zest of a orange, cardamom Crumble: 1/2 cup of oats instead of pistachios

I love rhubarb and this hit all the notes, but there are a few things I will do differently next time 1. use slightly less sugar. It was a little too sweet - I prefer more of a contrast of sweet and salt/buttery with the topping, and also prefer a touch more tartness in the body. 2. try leaving out the flour in the filling (or use less? Or use a dif thickener?). The filling was very thick and congealed, which made it set up nicely but gave it a gummy consistency, almost like cornstarch does.

Added some chopped candied ginger pieces to the topping for extra zing! I only had 8 oz of rhubarb so used apples for the rest but still delicious and with enough rhubarb flavor that came through. Reminded me of an Irish jam flavor-delicious!

Some like it tart, which is true in our home with rhubarb for desserts. So I cut sugar in the rhubarb back by about 25% and it was just right for us. Otherwise, made this as written including the optional ground nuts in the topping. Outcome was perfectly delicious. Good warm and at room temperature. (Leftovers make yummy breakfast.) Uses 9" pan but if you want to cut this in half it works to use 8" pan for half. Filling and topping will be thinner layers but still tasty.

This turned out great for me. I didn’t peel the rhubarb (too fussy for me) and used pecans instead of pistachios. I didn’t have any problems with the fruit being soupy. I cut back the sugar in the filling to 1 cup but it was still a bit too sweet for my taste. I will certainly make this again, although next time I’ll add some strawberries, per several recommendations here.

200 grams of brown sugar was great. Didn't have ginger.